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Dark Chocolate Espresso Cupcakes Recipe

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These Dark Chocolate Espresso Cupcakes combine rich cocoa and bold espresso flavors in a moist cupcake topped with a luscious espresso-infused buttercream. Perfect for coffee and chocolate lovers seeking an indulgent yet balanced treat.

Ingredients

Scale

For the Cupcakes:

  • 1 stick butter, melted and cooled
  • 1 1/2 cups all purpose flour
  • 1/2 cup dark cocoa powder (e.g. Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup plain Greek yogurt (0% fat recommended)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk
  • Mini semisweet chocolate chips (for rolling cupcake edges)

For the Buttercream:

  • 1 cup butter, softened
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons espresso powder
  • 2 teaspoons Kahlua (coffee liqueur)
  • 3 cups powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and for easier cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the large egg and granulated sugar until smooth. Then whisk in the Greek yogurt, vanilla extract, buttermilk, and melted butter until the mixture is uniform and creamy.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients. Mix gently until just combined to avoid overmixing which can toughen the cupcakes.
  5. Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about three-quarters full to allow space for rising.
  6. Bake: Bake the cupcakes for 18 to 20 minutes or until the tops are firm and a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to maintain consistent heat.
  7. Cool Cupcakes: Remove from oven and allow cupcakes to cool in the pan for 10 to 15 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  8. Prepare Buttercream Mixture: In a small bowl, combine the cocoa powder, vanilla extract, espresso powder, and Kahlua to form a smooth paste.
  9. Whip Butter: Using an electric mixer, beat the softened butter on medium-high speed for 4 to 5 minutes until it becomes light and fluffy.
  10. Add Flavor Mixture: Add the cocoa espresso Kahlua mixture to the whipped butter and beat for an additional 1 to 2 minutes until fully incorporated.
  11. Add Powdered Sugar: Reduce mixer speed to low and gradually add the powdered sugar in batches of 1/2 cup, blending after each addition. Once combined, beat on high speed for 1 to 2 more minutes for a creamy, smooth buttercream.
  12. Frost Cupcakes: Pipe or spread the buttercream generously onto the cooled cupcakes.
  13. Decorate: Roll the frosted edges of the cupcakes in mini semisweet chocolate chips for a finishing touch if desired.

Notes

  • Ensure butter for the buttercream is softened to room temperature for easier whipping.
  • Do not overmix the cupcake batter to keep cupcakes tender and light.
  • Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Allow cupcakes to cool completely before frosting to prevent buttercream melting.
  • If Kahlua is not available or preferred, replace it with an equal amount of brewed strong espresso or omit for a non-alcoholic version.

Keywords: dark chocolate cupcakes, espresso cupcakes, chocolate espresso cupcakes, coffee flavored cupcakes, chocolate buttercream, espresso buttercream

Find it online: https://thefoodrecipe.com/dark-chocolate-espresso-cupcakes-recipe/